Tamal Recipe

Preparation Steps

1. 1

   Prepare the Corn Dough

   Blend the Pink Xocoyul Corn with enough water to form a smooth dough. Season with salt to taste.

2. 2

   Cook the Oyster Mushrooms

   Heat olive oil in a skillet over medium heat. Add minced garlic and sauté until fragrant. Add the oyster mushrooms and cook until they are tender, about 5 minutes. Season with salt and pepper.

3. 3

   Make the Pipian Verde

   In a blender, combine the green pumpkin seeds, fresh cilantro, lime juice, garlic, and a pinch of salt. Blend until smooth, adding water as needed to achieve a pourable consistency.

4. 4

   Assemble the Tamal

   Take a portion of the corn dough and flatten it in your hand. Add a spoonful of the sautéed oyster mushrooms in the center and fold the dough around it to form a tamal. Repeat until all dough and filling are used.

5. 5

   Steam the Tamales

   Place the tamales upright in a steamer basket and steam for about 30 minutes or until the tamales are firm and cooked through.

6. 6

   Serve

   Serve the tamales hot drizzled with Pipian Verde sauce.